2. Stem the jalapeños, cut them lengthwise, and remove the seeds. Then stuff each half with the filling and place on a baking sheet.

3. Grind the cheetos into fine crumbs in the food processor.

4. Then set up three bowls: In the first, mix together flour with a pinch of salt and a few cracks of pepper; in the second, beat the eggs with the milk, a pinch of salt, and a few cracks of pepper; and in the third, place the Cheeto crumbs.

5. Coat the stuffed peppers first in flour, then in the egg mixture, and lastly in the cheeto crumbs. Deep fry at 365º F for two minutes or bake at 350º F for 30 minutes.